Frisco Brand Potato Sausage Seasoning

Discover the heartwarming, comforting flavors of traditional Scandinavian cuisine with Frisco Brand’s Potato Sausage Seasoning. Our unique blend perfectly captures the essence of classic potato sausage, combining herbs and spices like sage, allspice, and black pepper with a gentle touch of garlic. This seasoning mix is specially formulated to complement the potato and meat in your sausage, creating a delightful harmony of flavors. Ideal for homemade potato sausage recipes, whether for a family meal or a special holiday tradition. Frisco Brand’s Potato Sausage Seasoning is your key to creating a cozy, flavorful dish that’s sure to gather everyone around the table.

Ingredients:  Salt, Spices, Sugar, Garlic. CURE; Salt, Sodium Nitrite (6.25%) Dextrose,<2% Propylene Glycol< .001% FD&C Red #40.

Instructions: Use 25 pounds of lean beef or a combination of 1/2 venison and beef or 1/2 pork to get the 85% lean meat mix. Open cure pack located in seasoning bag and mix it with the seasoning. Pour 2-3 cups distilled water in meat and blend in seasoning until the meat mixture and seasoning are mixed and becomes tacky. Refrigerate overnight. Get mix ready for stuffing: add 1 oz. of distilled water per 1 pound of meat and work into meat slowly (Try not to get it too sticky). Now you can add cheese if you like. Stuff meat mix in the casing (Make sure it’s nice and firm) place a hog ring on the end. Place in 100-degree pre-heated smoker with the upper and lower vent wide open for 1 to 2 hours or until casings are dry to the touch. Close the upper damper to 1/8 open and the lower damper to 2/3 open. Start to smoke 110 degrees for 3 hours check wood supply and increase temp to 130 degrees for 2 hours then 150 for the next 2 hours ensure your smoking the whole time, then up to 170 degrees until an internal temp of 152-155 degrees is reached. Remove sausage from smoker, spray with cold water until cooled below 100 degrees. Let fully cooked sausage sit in room temperature for a few hours. Then refrigerate 24 hours uncovered. Package after casings is completely dry.